Chorizo, kale and barley soup with walnut pesto

Method

• Step 1
  Heat a large saucepan over medium heat. Add the chorizo. Cook, stirring, for 2-3 mins or until lightly browned. Use a slotted spoon to transfer to a bowl.
• Step 2
  Add the onion, carrot, celery, zucchini and half the garlic to the pan. Cook, stirring, for 5 mins or until onion softens. Return the chorizo to the pan with the tomato, stock and barley. Bring to the boil. Reduce heat to medium-low and simmer, stirring occasionally, for 20 mins or until barley is tender and soup thickens slightly. Add the lentils and half the kale and stir to combine.
• Step 3
  Meanwhile, place the basil, walnuts, parmesan and remaining garlic and kale in a food processor. Process until finely chopped. With the motor running, add the oil in a thin steady stream until incorporated. Season.
• Step 4
  Divide the soup among serving bowls. Serve with the walnut pesto.